Tarragon Pork Steaks with Creamy Mushroom Sauce

This is one of my cookbook recipes from the week before last. It's from Lorraine Pascal's Fast, Fresh and Easy Food, which I was given for my birthday last year. It was really tasty and easy to make. She served it with champ but  have lots of little potatoes that need using so I just did boiled potatoes and green veg.

Tarragon Pork Steaks with Creamy Mushroom Sauce
(from Fast, Fresh and Easy Food by Lorraine Pascal)
(Serves 4)

oil
3 sprigs tarragon, leaves finely chopped
4 pork loin steaks
3 shallots, chopped
300g chestnut mushrooms, sliced
2 garlic cloves, chopped
25g butter
100ml white wine/calvados/chicken stock
250ml cream
1 tbsp Dijon mustard
salt and pepper

Put a drizzle of oil into a frying pan over a medium high heat. Season the pork on both sides and then rub the tarragon in with your hands. Add the pork steaks to the pan and fry for 4 mins on each side. Remove the pork onto plate and cover with foil to keep warm.

Melt the butter for the sauce in the pork pan and add the shallots, mushrooms and garlic. Cook for about 5 mins, stirring every so often until softened. Stir in the spring onions.

Add the white wine/calvados or chicken stock to the mushroom mixture, then turn up the heat, scrape any bits from the bottom and leave to bubble away for 2 mins. Next stir in the cream, mustard and juices from the resting pork and season with salt and pepper, bubble away for a min or two more. Serve the mushroom cream mixture over the pork steaks.